Friday, June 17, 2011
This week, the daylily buds are prolific not only in the garden border but also on the dinner table. Daylilies are called "gum jum fa" in Chinese - literally translated as "golden needle flower". The prized yellow buds are available in Asian supermarkets dried, and for the noodle soup dish above, that will do. For the stir fry in the bottom right corner, I would use only fresh daylily buds. In this dish, they're eaten as a vegetable, add an al dente-like bite, and have just a very hint of sweetness. I love this typical Chinese stir fry with the abundance of yellow flowers and loaded up with cilantro. Here's the recipe and more on growing and cooking gum jum fa. For more info on the daylily, also see Autumn Belle's post here.
A note on the noodle making machine - it's a gorgeous old piece and older than I am. It's mesmerizing to watch noodles being made. Also above is a photo of sea cucumbers - a crazy little sea animal that Chinese people love to eat. It's really a matter of texture rather than taste, and despite the very high price tag, when it's chopped and cooked, tastes like little pieces of unflavored gelatin. I'n not a connoisseur and I could really take it or leave it (or pick it out - which is what I often do).
What are YOU growing and cooking up this week? Tell us about it by linking below. Don't forget to provide a link back to this blog in your post.